Wednesday, July 26, 2006

Stuffed Poblanos

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.


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